Originally published March 28 2005
Adding certain types of food to diet could reduce risk of breast cancer in women
by Mike Adams, the Health Ranger, NaturalNews Editor
New research shows that women who stick to a diet rich in beta-carotenes and cruciferous vegetables are less at risk to develop breast cancer. Foods high in beta-carotene are usually yellow or orange in color, baby carrots being one of the best sources. Broccoli, cabbage, radishes, turnips and cauliflower are all in the cruciferous family, and contain healthy levels of indole-3-carbinol, which lowers a potentially harmful form of estrogen.
- Recent research suggests that adding these foods to your diet could significantly lower your risk of breast cancer.
- Yellow orange vegetables -- Eating foods high in beta- carotene has been linked in many studies to lower rates of breast cancer.
- Tip: Baby carrots beta-carotene is more absorbable then regular carrots and carrots beta-carotene is 500% more absorbable than in raw carrots.
- Tip: Look for BroccoSprouts, a brand of broccoli sprouts with megalevels of SGS, a compound that fights mammary tumors in mice.
- Eat tomatoes, including cooked, dried, soups, juice and sauces, even Ketch-up to fill up on a compound called lycopene.
- More than one alcoholic beverage a day increases your risk of breast cancer.
- But concord grapes have cancer-fighting antioxidant power.
- To ensure that you get the recommended level, add Vitamin D to a healthy diet, advise many experts, especially in climates or lifestyles with out year round sun (20 minutes a day).
- Compounds called limonoids, found in the peel and white membrane of oranges, inhibit breast cancer in test tubes.
- Mix with herbal teas and lemon peel for taste, or naturally sweeten with a little Concord grape juice or super low glycemic Agave.
- Instead of commercial "olive oil" dressings - usually made with a mixture of oils -- make your own easy dressing with half olive oil, half balsamic vinegar.
- Phyto herbs, like don quai, fennel, black cohosh are also weak estrogens that compete with stronger estrogen's for estrogen receptor sites.
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